The different qualifiers for olive oil reflect the point at which the olive oil was first extracted. "Extra virgin" olive oil comes from the very first press of the olive. “Virgin” olive oil comes from the second press. Finally, “pure” or regular “olive oil” can be from the third or 4th press.

In addition, in order to be deemed extra virgin, olive oils must have a polyphenol content of at least 55 mg/kg, as measured at the time of harvest. All Kosterina EVOO has a polyphenol content of over 400 mg/kg.

We, of course, don’t recommend you consume anything except pure extra virgin olive oil!